Pagoto Kaimaki: Orchid Ice Cream With Gum Mastic
Learn a classic Greek ice cream preparation made with gum mastic and salepi (ground orchid root) that is often served with syrupy Greek cakes.
- Serves: 10 persons
- ⅞to 1 teaspoon golden gum mastic (ground)
- 1 ⅛cups sugar, divided
- 3teaspoons salep (level)
- 3cups whole milk, divided
- 3cups double cream (or whipping cream)
Step 1Gather the ingredients.
Step 2Grind the mastic. Mastic is usually sold in drops of resin which can stick to the mortar and pestle during grinding. To avoid, freeze mastic for 15 minutes before using and place it along with 1 to 2 tablespoons of the sugar in the mortar. Grind with the pestle.
Step 3In a mixing bowl, beat 1/2 cup of the milk with the ground mastic (and sugar used to grind) until completely blended.
Step 4Dissolve the salep in 1/2 cup of cold milk.
Step 5Warm the remaining milk in a saucepan over low heat.
Step 6Beating the mastic mixture at high speed, add the warm milk, then the dissolved salep.
Step 7Add remaining sugar and cream.
Step 8Transfer the mixture to a saucepan and boil over low heat for about 20 minutes, stirring frequently to prevent sticking and clumping. Remove from heat and set aside to cool to room temperature. Ice cream maker: When cooled, transfer to ice cream maker and freeze according to manufacturer's instructions. Without ice cream maker: Transfer to a metal container, cover with a tightly fitting lid or foil and place in the freezer. Every half hour, remove from freezer, transfer to a mixing bowl and beat with a hand mixer until frothy. Quickly place back in the metal container and put in the freezer. Repeat 3 more times.
Step 9Remove from freezer 10 minutes before serving. Note about buying salep: The most common form available has been premixed with sugar and other additives. The best salep for this recipe is the pure ground orchid root if you can find it. If not, use 4 to 5 times the amount of salep called for in the recipe and decrease the sugar to 1 cup.